I got an idea earlier this week to try and make my own wonton dumplings. I made some cream cheese wontons over the weekend and I was thinking of ways to use up the rest of the wrappers I bought and I thought, “Hmmmmm. Wonton soup. I could do that.”
[Wonton Soup with Homemade Pork Bone Broth]
When I was at Lucky Seafood to buy some ground pork, I noticed they had bags of pork bones and inspiration struck. Why not make my own pork bone broth to go with my pork filled wonton dumplings? The bag of bones was just over $3 for 3 lbs of bones. What a steal.
I seasoned the pork bones and roasted them in the oven at 375 degrees for 45 minutes.
Here’s how they look after a spin in the oven. There’s a little bit on the bones to give them a bit of color.
While my pork bones were roasting, I gathered together the stuff I planned to throw into the pot. Only thing missing from this photo is some chunks of ginger that I decided to throw in at the last minute.
After you get the bones into the pot, don’t forget about this extra bit of goodness on your roasting pan. Fire it up on the stove and drop a glass of water on top to scrape up any pork bits that got left behind. Be sure to add this pork goodness to your stock pot.
Load everything in and top it off with water! The thing I love about making stocks is that you don’t have to peel anything.
Get it up to a boil and them simmer it down.
I believe this is from the two hour mark. I simmered my stock for 3 hours. I read varying lengths of how long to simmer stock. Some said 3 hours. Some said 5 hours. Some said 9-12 hours. My stock pot wasn’t that big so I went for 3 hours. Besides – I wanted to eat already!
While my stock simmered away, I made my wonton dumplings. This mixture has got ground pork, garlic, green onions, ginger, salt & pepper, egg yolk, and chunks of shrimp in it!
I put spoonfuls of pork into the wonton wrappers and sealed it with a little egg wash. I just made triangles. It’s easier that way.
I strained the pork bone broth twice. Once to get rid of everything in a regular colander and then a second time using a finer mesh sieve. This allowed me to get rid of any weird little chunks or anything that might have easily passed through the colander.
This is the broth with some veggies for my soup: sugar snap peas, mushrooms, onion slices, and green onion.
I brought the broth up a low simmer and added the wontons in. I cooked them for about 5 minutes over a low, slow simmer.
At the end, I added a few extra shrimp in. Because I love shrimp.
Damn these wonton dumplings were GOOD. My pork bone broth wasn’t as clear as I would have liked it to be, but it still had a nice hearty flavor to it that I enjoyed with my wonton dumplings. This was a surprisingly easy process. Mostly hands off work for the pork bone broth which you could easily make in advance. Apparently bone broth is good for you. You can google it and find out yourself. I’m just here to share that it’s easy and stuff. Make some this weekend!
- 3 lbs pork bones
- 3 medium carrots
- 3 stalks of celery
- 2 onions
- 3 stalks of green onion
- 1 head of garlic
- Fennel seeds (about a tablespoon)
- 4 bay leafs
- Few sprigs of thyme and parsley
- Sliced ginger (about 3 inches total)
- Preheat oven to 375 degrees.
- Place pork bones on a sheet pan. Sprinkle liberally with salt and pepper. Roast in the oven for 45 minutes, flipping the bones once.
- Place bones into a stock pot.
- Place sheet pan on the stove over a medium flame. Pour in about a cup of water to loosen the porky bits left on the sheet pan. Pour this into the stock pot.
- Add the remaining ingredients and cover with water.
- Bring to a boil on the stove. Once at a full boil, lower the temperature to a simmer and let it cook for at least 3 hours. Can go to 5 hours if you’re hardcore, but I did 3 hours so I could get on with life.
- Strain the broth over a bowl. Discard.
- Strain again into a another bowl using a fine mesh sieve to get out any remaining bits and impurities.
- Pork bone broth is ready to store. If making wonton soup dumpling, continue below!
- 1 package of wonton wrappers (defrosted)
- 1 lb ground pork
- 2 stalks of green onion, finely chopped
- 2 inch piece of ginger, finely grated
- 3 cloves of garlic, chopped
- 4 large shrimp, cut into chunks
- 1 egg, yolk and whites separated
- Salt and pepper to taste
- Mix together the ground pork with the green onion, ginger, garlic and shrimp. Add a hefty pinch of salt and pepper to the mixture (2 teaspoons salt, 1 teaspoon pepper?). Add egg yolk and mix to combine.
- Take your remaining egg white and add a little bit of water to it. Use a fork to combine and make it a little frothy. Set aside. This will be your wonton sealer glue!
- Take out one wonton wrapper and place a small spoonful of your mixture in the center. Use a brush to brush the egg white along all four sides of the wonton. Fold the wonton in half and pinch the edges to make a triangle, making sure to remove any air bubbles inside and sealing the edges shut.
- Add to a tray with some parchment paper or a little flour on the bottom of it (to prevent sticking). Process til you run out of wrappers or pork mixture.
- Pork Bone Broth
- Veggies (I used mushrooms, sugar snap peas, green onion and slices of white onion)
- Wonton dumplings
- Bring bone broth to a simmer and add the vegetables.
- Cook for 3-4 minutes.
- Add wonton dumplings (as many as will fit! You might have leftovers!) and cook over a low simmer for about 5 minutes.
- Add shrimp and cook for another 2-3 minutes until the shrimp are pink.
- Turn it off the heat and serve immediately.